You’ll want to spread this simple small-batch Strawberry Rhubarb Jam on a slice of bread for every meal, just like Frances in the book Bread and Jam for Frances. Hmm, well, maybe not every meal…
I am one of the rare people who did not grow up with the Frances books, which may be surprising, since Frances and I share very similar feelings about jam! But I'm very glad to know this endearing little badger now. And since it's strawberry season--my favorite reward after patiently enduring a long New England winter--I decided a Frances-inspired homemade Strawberry Rhubarb Jam was in order.
About Bread and Jam for Frances
Then-husband-and-wife team of author Russell Hoban (1925-2011) and illustrator Lillian Hoban (1925-1998) published Bread and Jam for Frances in 1964. It was the second in a series of beloved picture books featuring Frances, a plucky young badger, in which she navigates the in's and out's of childhood. Other favorites in the series include Bedtime for Frances, A Birthday for Frances, and A Baby Sister for Frances.
In Bread and Jam for Frances, all Frances wants to eat is (you guessed it!) bread and jam. She turns up her nose at soft-boiled eggs at breakfast (singing to her egg, "I do not like the way you slide, I do not like your soft inside,"), veal cutlets and string beans at dinner, and chicken salad sandwiches packed in her lunchbox. Why would she try something new when she knows that bread and jam is delightful? But when her (clever) mother gives her nothing but bread and jam for every meal, Frances eventually starts to question her position on trying new foods.
The simple story is well told in spare prose, but to me, it's the illustrations that bring the true warmth and charm to the story. In an article for Tablet in 2018 reflecting on Russell and Lillian Hoban's artistic partnership, journalist Phoebe Hoban, their daughter, said of her mother's work, "My mother managed to make a badger cuddly. And her details are so cozy and domestic, like the wood grain furniture and the little flower borders by the front door... My favorite Frances picture is the one in which she’s holding the jump rope and bread-and-jam sandwich. Sitting next to Albert as he eats his perfect lunch—the look of complete dismay! She just imbues these characters with human warmth and heart."
Recipe Inspiration
Jam on biscuits, jam on toast,
Russell Hoban, Bread and Jam For Frances
Jam is the thing that I like most.
Jam is sticky, jam is sweet,
Jam is tasty, jam's a treat--
Raspberry, strawberry, gooseberry, I'm very
FOND ... OF ... JAM!
I am also very fond of jam. (You can learn all about that in my very first post for the blog, Wild Maine Blueberry Jam!) I love that jam is a celebration of a season, and a way to capture that fleeting moment of peak fruit ripeness in a jar and hang onto it for just a little bit longer. And, here in New England at least, nothing seems more fleeting to me than local strawberries. They pop up for just a few weeks in June, and their sweetness, juiciness, and deep red color just can't compare to supermarket berries the rest of the year.
Since Frances calls out strawberry jam specifically as she sings to herself while jumping rope, I knew a strawberry jam would meet with her approval. And while I like plain strawberry jam just fine, my personal favorite (and a best-seller when I was selling jams and jellies through my business Jam Sessions), is a combination of strawberry and rhubarb. The rhubarb adds a tangy, tart quality that seems to amplify the sweetness and strawberry-ness of the strawberries, and it's magical to see the hardy green stalks melt away into gooey deliciousness in the pot. Rhubarb is also a harbinger of spring--one of the first plants that pops up in my garden each year--and makes me smile to know that that means strawberries are on the horizon, too.
The problem with most jam recipes is that they make a lot, which can translate to a significant amount of time for prep and cooking. To keep things simple for kids (and grown-ups!), I scaled down my famous strawberry rhubarb jam recipe to make a small-batch version that yields just one pint jar. It's set without pectin, using sugar and evaporation to thicken it up, and cooks in just 15 minutes. With only a few cups of fruit to prep and using simple pantry ingredients, this is a perfect quick-turnaround jam for beginners and pros alike. Slather it on a slice of bread like Frances, swirl it into yogurt, or eat it right off the spoon (I won't tell!) for a true taste of early summer.
Ingredients You'll Need
To make this Simple Small-Batch Strawberry Rhubarb Jam, you'll need:
- Sliced strawberries: Local, in-season berries will always be the reddest and juiciest, but you can use supermarket strawberries or frozen sliced strawberries, too
- Sliced rhubarb: Fresh rhubarb is usually available in the spring and early summer, and gives a lovely hint of tangy tartness to this jam. If you can't find it, you can use frozen sliced rhubarb instead, or skip it and use all strawberries (see the recipe card for notes on that)
- Granulated sugar: The sugar balances out the tartness of the berries and the rhubarb, and also helps the jam thicken.
- Lemon juice: You can use fresh-squeezed if you're going to store the jam in the fridge, but go for bottled if you're going to can the jam (see the recipe card for notes that as well)
- Salt: A pinch of salt makes this jam taste sweeter!
As with every recipe, before you start cooking, make sure to measure out and prepare your ingredients ahead of time. Then, you'll have everything you need when you need it! For all of the ingredient measurements and details, see the recipe card below.
How to Make Simple Small-Batch Strawberry Rhubarb Jam
The full recipe with detailed timing and instructions is below, but here are some key moments to look out for along the way:
- Mix the ingredients: Stir together the strawberries, rhubarb, sugar, lemon juice, and salt in a large saucepan.
- Cook until thickened: Cook until the fruit breaks down and the mixture turns thick and glossy.
- Do the plate test: Check to see if the jam is ready by running your finger through it on a frozen plate. If it leaves a clear trail that holds its shape, it's ready! If not, keep cooking.
- Transfer to a jar: Use a ladle (and a canning funnel, if you have one) to transfer the warm jam to a pint jar, and store it in the fridge once cool.
Why This Recipe Is Great for Kids
I've spent years writing cookbooks and creating recipes that are safe, fun, and engaging for kids and home cooks of all ages. Here are some key features of this recipe that make it perfect for kids and families to make together at home:
- This small-batch recipe has a short list of simple ingredients that are all mixed together right from the start, then magically transform into jam during cooking.
- Strawberries are easy to cut, so younger kids can practice their knife skills by cutting off the green tops, standing the berries on their flat cut sides, then cutting them into slices. A paring knife is a good choice for this task. Conversely, to cut down on prep, you can substitute frozen pre-sliced berries instead!
- Doing the "plate test" to check whether the jam is ready yet is a fun food science experiment (plus, you get to lick the jam off your fingers when you're done!).
- To enjoy a fully homemade meal, kids can also make their own Easy Honey Wheat Sandwich Bread or Cream Scones with Honey Butter to go with their jam!
Let's Cook!
Gather your equipment, measure your ingredients, and get cooking with this kid-friendly recipe! If you loved making it together, please leave five stars and share your stories in the comments.
Simple Small-Batch Strawberry Rhubarb Jam
Good To Know
- To save on prep time, you can use frozen sliced strawberries and/or frozen sliced rhubarb in this recipe instead of fresh. There’s no need to thaw the frozen fruit first, just extend the cooking time in step 2 to 8 to 10 minutes.
- If you can’t find rhubarb (or you just love plain strawberry jam!), you can use 3 ½ cups of sliced strawberries (from just over a pound of whole strawberries) in this recipe instead.
- If you know how to safely can with the boiling water bath method, you can can this recipe. Use bottled lemon juice instead of fresh-squeezed for consistent acidity, and process the pint jar for 15 minutes (or two half-pint jars for 10 minutes).
Equipment You'll Need
- 2 small plates
- 1 large saucepan
- 1 wooden spoon or rubber spatula
- 1 pint-size (16-ounce) Mason jar with lid
- 1 Kitchen towel
- 1 canning funnel (optional)
- 1 ladle
Measure Your Ingredients
- 2 cups sliced strawberries (from about 12 ounces whole strawberries)
- 1 ½ cups sliced rhubarb (from 3-4 medium stalks)
- 1 cup granulated sugar (7 ounces)
- 2 tablespoons lemon juice (see note)
- Pinch table salt
Let's Cook!
- 2 cups sliced strawberries, 1 ½ cups sliced rhubarb, 1 cup granulated sugar, 2 tablespoons lemon juice, Pinch table saltPlace 2 small plates in the freezer to chill. Add the strawberries, rhubarb, sugar, lemon juice, and salt to a large saucepan. Use a wooden spoon or rubber spatula to stir everything together.
- Place the saucepan on the stove over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the mixture is bubbling vigorously all over, 3 to 5 minutes.
- Reduce the heat to medium-low and simmer, stirring often, until the berries soften and break down and the mixture thickens, about 15 minutes. (The jam will still look very liquidy at this point, but will thicken up as it cools down.)
- Turn off the stove and slide the saucepan to a cool burner. Remove 1 plate from the freezer. Carefully spoon a small amount of jam onto the chilled plate (the jam will be very hot!). Return the plate to the freezer for 2 minutes.
- Remove the plate from the freezer and drag your finger through the jam. If your finger leaves a distinct trail that doesn’t close up, the jam is done! If the jam is still runny and the trail closes up quickly, return the saucepan to medium-low heat and cook the jam for a few more minutes, then repeat the test with the second chilled plate.
- Let the jam cool in the saucepan for 5 minutes. Run a pint-sized mason jar under hot water in the sink until warm, then pour out the hot water and shake to dry.
- Set the jar on a folded kitchen towel on the counter. If you have a canning funnel, set it in the jar. Use a ladle to transfer the jam into the jar (both will be hot!). Let the jam cool completely on the counter, about 45 minutes.
- Serve, or place the lid on the jar and transfer it to the refrigerator. The jam can be refrigerated for at least 1 month.
Conversation Starters
As the jam cooks and cools, talk about what it was like to make the recipe together, and the themes in Bread and Jam For Frances. You can help young readers make connections to the book and share your own answers, ideas, and stories with them with the following prompts:
- How did the strawberries and rhubarb change when you turned them into jam? What were they like before, during, and after cooking?
- Frances loves eating bread and jam. Is there one food you think you could eat for every meal and never get tired of? Why or why not?
- In the end, Frances discovered she wanted to try some new foods in addition to bread and jam. Have you tried a new food recently? Did you like it? Why or why not?
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